Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.33 cup Cooked white sushi rice; 0.3 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Rice vinegar; 1 tbsp Tamari; 1 tsp Grated fresh ginger; 0.5 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori; 1 tsp Toasted sesame seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Salmon Sushi Rice Bowl

Pan-seared salmon served over fluffy sushi rice with crisp cucumbers and edamame, finished with a zesty ginger-tamari glaze for a vibrant and refreshing meal.

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NUTRITION

Protein

43.4g

Fat

26g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.33 cup Cooked white sushi rice

0.3 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Grated fresh ginger

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori

1 tsp Toasted sesame seeds

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the edges are golden and the center is flaky.
4
In a small mixing bowl, whisk together the rice vinegar, tamari, and grated fresh ginger to create the dressing.
5
Scoop the cooked white sushi rice into a serving bowl.
6
Place the seared salmon on top of the rice and arrange the sliced cucumber, shelled edamame, and torn nori sheet around it.
7
Drizzle the ginger-tamari dressing over the entire bowl and garnish with toasted sesame seeds.